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Self-Frosted Chocolate Honey Cookies
By: Nina Bagley
Originally published in a 1940s issue of American Bee Journal
Ingredients
□ 2½ cups sifted flour
□ 2 tsps baking powder
□ ¼ tsp baking soda
□ ½ tsp salt
□ ¼ tsp cinnamon
□ ¾ cup shortening
□ ½ cup strained honey
□ 1 cup sugar
□ 3 eggs, well beaten
□ 2 oz unsweetened chocolate, melted
□ ¾ cup chopped walnuts
□ 1 tsp vanilla
□ ½ cup grated semi-sweet baking chocolate
Directions
Step 1
Preheat oven to 375°F.
Step 2
Sift flour once; measure.
Step 3
Add baking powder, baking soda, salt and cinnamon; sift twice.
Step 4
Cream shortening and honey together. Add sugar gradually, creaming until light.
Step 5
Add eggs, beat thoroughly.
Step 6
Add chocolate, nuts and flavoring; blend well.
Step 7
Add dry ingredients gradually; stir until thoroughly mixed.
Step 8
Drop by teaspoonfuls onto greased baking sheet, allowing room to spread.
Step 9
Bake in 375°F oven for about four minutes.
Step 10
Sprinkle tops of cookies generously with grated chocolate.
Step 11
Return to oven and continue baking until done.
Makes about four dozen cookies.
Do not stack or store until cold.
